Raw Vegan Red Cabbage Salad
1/2 head organic red cabbage
8 spring (green) onions
2 bunches flat-leaf Italian parsley
1/2 cup extra virgin cold pressed olive oil, or more to taste
juice of 2 lemons, or more to taste
Celtic sea salt, to taste
cracked pepper, to taste
1. In the bowl of a food processor, place cabbage, spring onions, and parsley; pulse quickly just a few times, until chopped roughly.
2. Toss with olive oil and lemon juice, and then season with salt and pepper.
This is a very basic salad – which is what I love about it. But feel free to experiment, and jazz it up with some olives or garbanzo beans – just for a couple of ideas that have worked well for me. It is that easy. I have put the quantities as a rough guide – I probably use a LOT more olive oil and lemon juice. You might like less.
Source of recipe: I wrote this recipe.